I could have sworn I had already posted a recipe for tuna soboro already, and I was all set out to call this the Much Improved version. But what do you know - I had neglected to post any recipe for this frugal bento staple at all. But no matter; this version would probably have superceded any previous versions anyway. continue reading...

Sakura denbu （桜田麩) is a sweet-salty, fluffy pink flaked fish condiment - a sort of fish furikake - that is used in sushi rolls as well as to decorate various rice dishes. It’s used quite often in spring, because of its dainty appearance and cherry-blossom pink color. (Sakura means cherry blossom or tree.) You can buy it in little packets at any Japanese grocery store, but commercial sakura denbu usually has MSG and various preservatives in it. Plus, it’s rather expensive at my local Japanese grocery store. So, here’s a homemade sakura denbu recipe to use in your springtime bentos.

It’s not that difficult to make, but there are some key points to pay attention to to produce the desired fluffy texture, so I’ve included a lot of procedural photos. Make sure to choose a fairly low-fat white fish for this; a high fat fish like salmon will clump up and not produce the fine flakes that are characteristic of denbu. continue reading...

One of the advantages is cost, and this furikake uses a cheap yet healthy ingredient that’s available to most people, wherever they may live: Canned sardines! A can of about 4 ounces of sardines (120g) or so costs a couple of dollars or euros or whatever at most. And sardines are packed with good nutrients: Omega-3s, protein, calcium, etc.

I’ve attempted to stay away from Japanese ingredients with this one, since I occasonally get complaints from readers that they can’t get a hold of those ingredients. If you can’t get Worcestershire sauce for some reason, use steak sauce or a similar rich, brown sauce. If pine nuts (though this only uses 2 tablespoons) are beyond your means, use sesame seeds or chopped nuts of another kind.